A fragrant chicken mandi — spiced chicken and basmati rice cooked together in an aromatic broth, finished with optional smoky charcoal and fried onions.
- 1 Chicken
- 2 cups Basmati Rice
- 4 cups Water
- 1 large Onion
- 4 cloves Garlic
- 2 Green Chilli
- 1 ½ tsp Salt
- 3 tablespoons Oil
- 1 tablespoon Turmeric Powder
- 1 teaspoon Coriander
- ½ tbsp Cardamom
- ¼ teaspoon Cloves
- 1/2 tsp Cinnamon
- 1 tsp Pepper
- 2 Bay Leaf
Preparation
- Clean and cut the chicken, then marinate briefly with salt, turmeric and a little oil.
- Rinse and soak the basmati rice for 20–30 minutes.
- Heat ghee or oil in a large pot and fry the chopped onion until golden, then add the minced garlic and green chillies and fry for 1–2 minutes.
- Add the whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, cumin) and stir until fragrant.
- Add the chicken, brown lightly, then add enough water or stock to cover and simmer until the chicken is nearly cooked.
- Remove the chicken, measure the remaining liquid, and add the soaked rice. Bring to the boil, then reduce the heat, cover, and cook until the rice is almost done.
- Return the chicken on top of the rice, cover tightly, and steam on low for 10–15 minutes so the flavours meld.
- For an authentic smoky aroma (optional), heat a small piece of charcoal until red-hot, place it on a foil cup in the centre of the pot, add a teaspoon of butter or oil to the coal, cover immediately to trap the smoke for 5–10 minutes, then remove the coal.
- Garnish with fried onions and chopped coriander, and serve with chutney or raita.
